quote:

Originally posted by Steve Miller:
I don’t have any particular health reason to cut way back on sugar, I just find that as I get older I don’t want sugar in my savory food. My Dad was the same way...

Makes me sound like a curmudgeon.

I think everybody has sound health reasons to limit their sugar consumption - especially Americans who add it to everything ridiculously.

Curmudgeon? Don't see why, but what matters is you'll be a long-lived, healthy curmudgeon. Better teeth too!

But at least you get dairy, Quirt. Becoming lactose-intolerant seems to be a rite of passage for many as we age. (Speaking of curmudgeon...)

I've never had a massive sweet tooth, except in desserts, which are supposed to be sweet. I always dilute fruit juice at least 50-50 with water, because it's way too sweet. I don't like "real" soda for the same reason, though I can drink diet soda.

Unfortunately, I haven't lost my taste for fried food.

quote:

Originally posted by Steve Miller:
I don’t have any particular health reason to cut way back on sugar, I just find that as I get older I don’t want sugar in my savory food. My Dad was the same way.

It’s kind of a problem. There are several restairants my family likes (Cracker Barrel in particular) where they put so much sugar in everything the only thing I’ll eat is scrambled eggs and I have to tell them not to add sugar to them.

Makes me sound like a curmudgeon.

Do they really put sugar in scrambled eggs?!

Dunno. I tell them not to just n case.

If they use any seasoning mix, I bet it has salt, sugar, and MSG in it.

45 minutes on high is way too long for country style pork ribs.

In fact the whole (internet) recipe was a mess. I wonder if anyone ever actually tried it before they published it?

We did yellow split peas in the Instant Pot last night, with a packet of Ethiopian spices that was part of a spice-of-the-every-so-often gift from Muffin's Sister.

Yum!

Kohls is advertising the IP Duo 60 for $79.99 with $15 "Kohls Cash" (store scrip) back.

Online sales start 12:01 AM on Monday. Store sales start Thursday, but I'd be willing to bet they run out of them.

http://kohls.shoplocal.com/koh...0PV&storeid=2600822#

quote:

Originally posted by Steve Miller:
45 minutes on high is way too long for country style pork ribs.

In fact the whole (internet) recipe was a mess. I wonder if anyone ever actually tried it before they published it?

I did about 40 minutes on medium, and let it de-pressurize on its own.

I’ve done clam chowder and a bunch of recipes with chicken thighs, and they’ve all turned out fantastic. The neat thing is if you brown the skinned side of the chicken after you’ve sautéed the onions and celery, then layer everything in and leave the chicken on the top, it keeps that nice color to its skin. The size of the meat chunks affects the cooking time (longer if they are bigger, especially with pork and beef).

I made steel cut oats for the second time, and made a huge mistake - you cook them for about 3 minutes under pressure, but you need to let them depressurize on their own, and the second time I did it I was hungry flipped the steam let-off switch and all the goopy bubbly stuff came sputtering out of all the holes. Big yucky mess to clean up.

By the way, Steve, Mary Anna and I saw a canned whole chicken at the supermarket in Oklahoma last night.

Quirtlet #2 made brown rice in the Instant Pot this morning. Came out perfect. (And there's a Trader Joe's in Oklahoma City that sells the brown jasmine rice that we like.)

quote:

Originally posted by jodi:
I made steel cut oats for the second time, and made a huge mistake - you cook them for about 3 minutes under pressure, but you need to let them depressurize on their own, and the second time I did it I was hungry flipped the steam let-off switch and all the goopy bubbly stuff came sputtering out of all the holes. Big yucky mess to clean up.

I used this recipe with McCann's steel cut oats:

https://www.kitchentreaty.com/...lnut-steel-cut-oats/

Cook for 10 minutes and immediately depressurize. I left out the flax and and chia seeds and used regular milk instead of almond milk. No problems.

I made sauerbraten last week. Anyone interested in the recipe? (Don't know if anyone likes German food).

It's one I've used for a long time in my stovetop pressure cooker and the results are consistently good....it eliminates the days of marinating beforehand. Brown the roast, dump everything in and you're good to go.

I'd like the sauerbraten recipe!